HOPKINS NEOLITHIC EGG NOG
Traditional layered eggnog with bourbon and dark rum
This is the egg nog that was served at the Hopkins Neolithic Xmas Party, a
party that some friends used to have every year. We now serve it for our
Winter Solstice celebration. It's purported to come from the original Fanny
Ingredients(Serves 15-20, inebriates 6)
- 12 egg whites
- 1/2 cup sugar
- 12 egg yolks
- 1 cup sugar
- 1/4 tsp salt
- 4 cups heavy cream, beaten
- 4 cups milk
- 4 cups Bourbon
- 1 cup dark rum
Beat whites stiff; beat in
Beat yolks until very light with
sugar, and salt.
Combine and stir until thoroughly blended.
Add cream, then milk, then Bourbon.
Store in a cold cellar for a week.
Serve with freshly-grated nutmeg.
The egg nog should be ladled from the bottom of the
bowl, and never stirred, in order to maintain its layered quality.
An alternate method, preferred by some, is to make a creamy, non-layered egg
nog by stirring gently every day.
5-10 minutes preparation; 1 week aging.
Approximate measurement OK.
mt Xinu, Berkeley, California, USA
Recipe last modified: 16 Dec 85
From: recipes@glacier.ARPA (USENET mod.recipes)
Subject: RECIPE: Hopkins Neolithic Egg Nog
Date: 19 Dec 86 02:48:32 GMT
Organization: mt Xinu, Berkeley CA
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